Need an easy fall or winter dessert that oozes simple beauty? These little mini bundt cakes pack ease, lots of flavor, + pretty presentation all in one. While you do need a few different bowls, this really is a simple dessert to put together. And it works well whether you use a mini bundt pan or a full size bundt. I've even made this gluten free using King Arthur gf flour and it still works beautifully. I love this recipe and hope you do, too.
Salted Caramel Chocolate Bundt
adapted from Samoa Bundt Cake
3/4 cup semi-sweet chocolate chips
3/4 cup bittersweet chocolate chips (we used 60% cacao)
1/2 cup butter, softened
16 oz light brown sugar
3 large eggs
2 cups all-purpose flour (spoon flour into measuring cup)
1 teaspoon baking soda
1/2 teaspoon salt
8 oz sour cream
1 teaspoon vanilla extract
1 cup hot water (not boiling)
1 jar caramel sauce
toasted pecans, chopped
flake salt (we used Maldon)
Preheat oven to 350 degrees.
Grease and flour bundt pan (or use a baking spray).
Melt chocolate chips in a microwave safe bowl at 20-30 second intervals until smooth. Set Aside.
Beat softened butter + brown sugar with an electric mixer (hand or stand) until blended well.
Beat in each egg, one at a time.
Beat in melted chocolate until blended. Do not over mix.
Sift together flour, baking soda, and salt.
Add the flour mixture to chocolate batter, alternating with the sour cream, beating at low speed until blended after each addition. Do not over mix.
With mixer on low speed, add the hot water.
Stir in vanilla.
Pour batter into prepared bundt pan*.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool. If using mini bundt pan, adjust baking time accordingly.
While the cake cools, lightly spritz a baking sheet with cooking spray and spread pecans on a baking sheet. Toast in oven for five minutes. Be mindful not to let them scorch. When cool, chop or break into smaller pieces.
Warm caramel sauce in microwave and drizzle over cooled cake. Sprinkle with toasted, chopped pecans + flake salt.
*Note: Baking time is for a standard 10" bundt pan. Can also be used for mini-bundt pan. Makes approximately 12 mini bundts. Baking time for mini bundts was 20-25 minutes on our oven.